News

Vineyard Manager by day, Dave Vella is a masterful chef of game birds and has shared with us his favorite way to prepare the Thanksgiving turkey.
When cooking any wild game, always take into consideration that the meat has much less fat than domestic raised animals. Care must be taken to not overcook to dryness.
The first step
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In 1855, following the Exposition Universelle de Paris, the French began the process of classifying their best vineyards in Bordeaux, creating a way to distinguish and thereby “brand” their terroir.
Terroir is a major factor that encompasses the very real yet intangible elements that contribute to premium wine. These include soil (usually well-drained), sun aspect, the number of
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From CEO and Master Winemaker, Bo Barrett
This is a special day for us all as we celebrate our annual Blessing of the Grapes.
This day reminds us of the cyclical nature of our life, and the things we do in our chosen occupation, as we celebrate and give thanks for our blessings. We are grateful for the nature of
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You only get one "first day" every vintage, and Winemaker Matt Crafton shares what this means to him.
It's the anticipation, the excitement, and the camaraderie that brings our cellar team together to kick off the 2016 harvest season.
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Spicy Pad Thai
Paired with our 2015 Potter Valley Riesling
From the mind of chef Krysta Moseley
Pad Thai which literally translates to "stir fried rice noodles", gained popularity as a traditional street food served in Thailand. Despite its quick cook time, it develops a lot of depth and flavor in the process. I chose this recipe to pair with our 2015
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My friend and I visited while it was down pouring outside. They were very busy but still managed to help everyone enjoy tastings. We had the pleasure of having Sean do our tasting he was wonderful and very knowledgeable in the wines and history of the the Chateau. I was very impressed. This place is beautiful even on a rainy...